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Sweetcorn and courgette fritters recipe

Sweetcorn and courgette fritters recipe

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

I love these. They make a great alternative to a weekend brunch, or midweek accompaniment to the family meal.

Oxfordshire, England, UK

5 people made this

IngredientsServes: 2

  • 150g grated courgette
  • 1 onion, grated
  • 1 (160g) tin sweetcorn, drained
  • 2 eggs, lightly beaten
  • salt, to taste
  • 2 cheese triangles
  • 1/2 teaspoon baking powder
  • 60g plain flour
  • 1/2 teaspoon paprika (optional)
  • 1 tablespoon oil

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. In a bowl combine the courgette, onion, drained sweetcorn, eggs, salt and cheese triangles. Stir in the baking powder and flour, along with the paprika if you are using, until well mixed.
  2. Heat the oil in a pan until sizzling then drop spoonfuls of the mixture into the pan, and cook 2 to 3 minutes each side until golden brown.

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Reviews in English (1)

Question what is a cheese triangle this sounds good and I have made corn fritters before but I have no idea what this is ?-19 Aug 2013

Recipe Summary

  • 1 cup fat-free buttermilk
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground black pepper
  • 2 cups fresh corn kernels, cut from the cob
  • 2 cups grated zucchini
  • ¼ cup grated onion
  • ¼ cup chopped fresh basil
  • 2 cloves garlic, minced
  • olive oil cooking spray

Preheat the oven to 200 degrees F (95 degrees C).

Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.

Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.

Itsy bitsy teeny weeny yellow polka dot zucchini

As a kid I used to hate zucchini, but now I absolutely love it! I have made so many recipes with zucchini, I can’t even begin to count how many times I’ve used it while I am cooking. There’s stuffed zucchini, zucchini crisps, zucchini loaf, zucchini muffins, even in soups and salads – you name it, i’ve probably made it with zucchini.

These patties have a crispy, crunchy texture on the outside, but when you bite into them, you’ll get bursts of corn and zucchini spiced with cayenne and fresh dill – perfection.

I found that the combination of zucchini, carrots, and corn works the best in vegetable fritters. Zucchini are tender, carrots are sweet, and corn adds nice texture. That said, you may use grated pumpkin, beets, or sweet potatoes with success here. Adding some cooked quinoa is also a great idea.

If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, lightly spray a
non-stick muffin tin with oil, and divide the veggie mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F.

How to Make Vegetable Fritters

1. Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.

3. Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.

4. Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.


Jessica Sepel (pictured), from Sydney, loves to make corn and zucchini fritters for dinner when she wants something nutritious and delicious

To make the fritters, Jessica said you'll need a zucchini, sweetcorn kernels, eggs, red onion, chives, paprika, lemon, almond meal, buckwheat flour, extra Virgin olive oil and salt and pepper.

If you want to elevate the simple dish a little further, you can also make a salsa comprising avocado, cherry tomatoes and lime juice.

Jessica said you'll need around 20 minutes to make the dish, including preparation and cooking.

If you don't have almond meal, you can use regular wholemeal flour.

How to make the zucchini and corn fritters

Makes eight fritters, or 2-3 servings

Jessica shared the recipe for the corn and zucchini fritters (pictured) online

* One zucchini, grated, approximately two cups

* Two corn cobs, kernels removed, approximately two cups

* One bunch chives, finely chopped

* One teaspoon sweet paprika

* ½ cup buckwheat flour, or flour of choice (spelt works well!)

* Two tablespoons extra Virgin olive oil

* Five cherry tomatoes, diced

1. Place the grated zucchini in a colander and sprinkle with ½ tsp sea salt. Leave to sit for 10 minutes.

2. Place half of the corn kernels in a large mixing bowl with the eggs. Use a stick blender to blend until smooth. You can also use a blender or food processor.

3. Add the onion, chives, sweet paprika, lime zest and remaining corn kernels to the bowl and stir. Season with sea salt and black pepper.

4. Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the mixing bowl with the almond meal and buckwheat flour. Stir to combine.

5. Heat two teaspoons of extra Virgin olive oil in a non-stick fry pan over a medium heat. Use a 1/3 cup measuring scoop to measure out even amounts of batter and cook the fritters in batches for 3-4 minutes on each side, or until golden.

6. Add a little extra olive oil to the pan between batches to ensure the fritters are golden and don't stick.

7. Whilst the fritters are cooking, make the salsa by combining all of the ingredients in a small mixing bowl.

8. Season to taste with sea salt and black pepper. Enjoy

Thousands who saw the simple recipe said they would definitely be trying it this weekend.

'This looks incredible, vegetarian deliciousness,' one commenter posted.

'LOVE. I am definitely making these,' another added.

Previously, the nutritionist behind a multi-million-dollar vitamins empire offered a look at her daily diet (Jessica Sepel pictured)

Previously, the nutritionist behind a multi-million-dollar vitamins empire offered a look at her daily diet, and revealed why blueberries are the top superfood she makes sure she incorporates into each and every day.

Jessica Sepel, from Sydney, runs JS Health - a multi-million dollar supplement and recipe brand known for its $45 'miracle' vitamins that encourage hair growth and promote good skin.

For breakfast, Jessica said she typically has a homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder and probiotics from her own brand.

She blends all of the ingredients together first thing and then serves the smoothie with desiccated coconut, sliced fruit or nuts and seeds if she wants a little bit of crunch.

If she needs a snack before lunch, Jessica said she'll usually enjoy a peanut butter bar from the healthy food company Raw Rev.

Containing just two grams of sugar, the bars also boasts plenty of protein and fibre to keep you full until lunchtime.

Jessica said her working lunch is always the same - healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves (pictured)

'My five minute working lunch to copy is always the same,' Jessica said.

'Healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves.'

Jessica said you can also drizzle some goat's cheese on there, as well as a chilli mayonnaise.

She will have this alongside a lemon-infused water, herbal tea or vegetable juice.

Jessica said she is a 'firm believer' in having an afternoon snack, and for her, it's either blueberries and raw almonds mixed together or Greek yoghurt with some blueberries sprinkled through it.

'I've found an afternoon snack to be an effective way to prevent overeating and sugar cravings later in the evening,' Jessica said.

When it comes to dinner, the nutritionist typically enjoys something a bit more nourishing and warm, like a Thai green chicken curry from her app and wild rice.

'I try to eat an early dinner as it helps me to digest my food properly before bed,' Jessica said previously.

This means eating at around 7pm, so she has plenty of time to relax before heading off to her room.

If she is still hungry after dinner, Jessica will have a cup of peppermint tea and a couple of squares of 70 per cent dark chocolate.

What is a typical day on Jessica's plate?

* BREAKFAST: Homemade smoothie filled with blueberries, homemade granola, cinnamon protein powder and probiotics from the JS Health range.

* MORNING SNACK: Peanut butter bar.

* LUNCH: Healthy seed crackers or bread topped with avocado, hummus, sprouts, chicken or tuna, tomatoes and rocket leaves. Top with goat's cheese and chilli mayonnaise.

* AFTERNOON SNACK: Blueberries and raw almonds or blueberries and Greek yoghurt.

* DINNER: Thai green chicken curry with wild rice.

* DESSERT: Peppermint tea and a couple of squares of 70 per cent dark chocolate.

Corn, Zucchini, & Blue Crab Fritters.

As much as we'd like to think we are on a ‘self-sufficient' lifestyle path, truth is, we ain't even close.

Now, eventually that will change, as we grow and (Lord willing) become land/homeowners. But I must tell you – I am very thankful that other people know what their doing in their careers. I am thankful that where I am completely unable to provide for myself, others step in to offer their services to me.

Especially, ya know, like farmers. Or in this particular case, fisherman.

Because, after all, we all eat.

And after Stuart, G-love, and I spent nine hours down at the dock on the bay fishing…well, let's just say, it wasn't a roaring success.

The Lord, however, did not send us home completely empty-handed.

We proudly boasted these two little blue crab in our cooler as we walked back to the car, brushing the sand and sweat from our brow.

Ah yes, an entire half-ounce of meat. What a feast!

Ahem. Please excuse the sarcasm.

But, as they say, when life gives you lemons…make lemonade! Or, in this case, when life gives you a small portion of blue crab, cook it up, add it to some veg & flour, fry it up, and make a fritter!

At least it boosted the spirits.

And please note, this recipe is easily adapted to not included the crab. It was literally about three tablespoons worth, so please feel free to omit if you've been having as rough of a time catching the ocean's bounty as we have.

The fritters, with our without crab, are fantastic.

Corn & Zucchini Summer Fritters
You will need:
– 4 cups shredded zucchini
– 1 teaspoon sea salt
– 3 pastured eggs
– 2 ears of corn, kernels cut from the cob
– 1 small onion, diced
– 3 green onions, diced
– The meat of two, teeny, blue crabs (go on, laugh it up..)
– 3/4 cup flour (a sprouted whole wheat would be great here)
– Freshly ground black pepper

Step One: Combine the shredded zucchini and the salt in a colander. Allow it to drain while you complete the rest of the steps…

Step Two: In a large bowl, crack and lightly whip the eggs with a fork. Then, mix in the corn kernels, minced onion and scallions, flour, crab meat, a pinch or two more salt, and pepper.

Step Three: Now that your zucchini has had a chance to drain, use your hands to squeeze out as much liquid as possible. I actually ended up moving mine to a fine, mesh strainer (like this) that I have and simply pushed on it with the palm of my hand to get out the liquid. A towel would also work well for this. After it's squeezed of it's excess liquid, add it to the bowl with the rest of the ingredients.

Step Four: In a cast iron skillet, heat 1/4″ of olive oil. I actually used half reserved pork lard and half olive oil – it resulted in a delicious flavor. When the oil is hot, gently mound the fritter mixture into small rounds and allow to cook for 3-4 minutes per side. You'll be able to tell when it's ready to flip – the fritter will be nice and golden.

Step Five: Lookin' pretty tasty, huh? I topped ours with avocado slices and some freshly made cabbage salsa (equal parts shredded cabbage and minced tomato, the juice of one lime, a minced bell pepper, half a bunch of minced cilantro, and a few minced green onions).

Oh man, were these tasty. Ready in twenty minutes, full of nutrients, frugal, and filling enough to be a main-dish. Especially if you were to work in a bit of leftover shredded chicken.

Or about two dozen blue crab.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Miguel Barclay’s Sweetcorn & Courgette Fritters

Quick, easy, frugal and not to mention extremely tasty, these sweetcorn and courgette fritters from Miguel Barclay, the £1 Chef, are a fantastic midweek option. Recipe from Vegan One Pound Meals by Miguel Barclay (Headline, £16.99).



  • Grab a bowl and grate the courgette into it, then throw in the sweetcorn and gram flour and season with salt and pepper. Stir everything together until the mixture has a thick batter consistency.
  • Pan-fry dollops of the mixture in a splash of olive oil over a medium heat, for a couple of minutes on each side, until golden brown (the mixture should make about 4 fritters), then serve with some rocket leaves.

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Courgette Fritters

These little beauties are made with the simplest of all ingredients, grated courgette (zucchini), cheese, eggs, spices, sweet corn and flour. Packed with flavours as you know I don’t do bland, not at all! Each bite of these fritters promises a delicious experience. They are crispy on the outside, fresh and moist on the inside with no soggy mess.

Courgette is surplus at this time of the year (summer) and they can be used in many recipes and these courgette and sweetcorn fritters being one of them. They are cheap and easily accessible too. If you happen to have more courgette (zucchini) planted in your garden this summer than you bargained for, this quick and easy fritter recipe has got your name all over it.

Courgette (Zucchini)when grated can be added to pancake mix, cakes, muffins, omelette or even frittata like I did with this Zucchini frittata

This recipe is one of my sneaky ways of adding vegetable to our diet as much as I can and so (touch wood), this courgette and sweet corn fritters have come to stay in my household. My daughter would never say no to cheese in any meal. She would try out new recipes if it has cheese in it.

Courgette and sweetcorn fritters are so easy to make, and you could be biting into a crispy fritter within 20 minutes. They are that easy to put together from start to finish. Low in calorie, healthy and nutritious. A great recipe that requires no special skills and you can get the children to join in as well when making them.


Pea, haloumi and roasted capsicum fritters: Replace corn with 2 cups thawed frozen peas, replace cheese with 1/2 cup grated haloumi. Add 1/2 cup diced roasted red capsicum. Reduce courgettes to 200g. Omit parsley. Continue with steps 2 and 3. Garnish with a little extra diced roasted capsicum.

Thai chicken fritters: Replace corn with 2 cups shredded, skinless, cooked chicken breast, replace courgettes with 300g grated carrot, replace parsley with chopped fresh coriander, replace chives with chopped fresh mint. Omit lemon zest. Add 1 long red chilli (finely chopped). Continue with steps 2 and 3. Serve with sweet chilli sauce and lime wedges.

Spicy carrot and corn fritters with mango chutney: Reduce milk to 1/4 cup, reduce flour to 1/2 cup. Replace courgettes with 2 cups grated carrot, replace parsley with chopped fresh coriander. Add 1 long red chilli (finely chopped) and 2 teaspoons curry powder. Omit lemon zest. Continue with steps 2 and 3. Serve with mango chutney.

Tuna, olive and courgette fritters: Reduce corn to 1 cup. Add 185g can tuna in spring water, drained, flaked, add 1/3 cup sliced Kalamata olives, add 4 thinly sliced spring onions. Replace cheese with 1/2 cup crumbled feta. Omit chives. Continue with steps 2 and 3. Serve with salsa of 1 diced tomato with a splash of balsamic.

Ways to change up these fritters

I used a mixture of mozzarella and parmesan in there - mozzarella for texture, and parmesan for a rounder flavor - but you can experiment with different cheeses. You can also add some light fresh or dried herbs, for example dried thyme, fresh basil or dill.

These are easy to make gluten free by switching to a gluten free four. A blend should work well but I also hope to try these with chickpea flour as I feel like they should come out well, similar to pakora.

See how easy these fritters are to make in the short video!

These zucchini corn fritters are a great way to use up that mound of sumer produce in tasty little bites that everyone will enjoy. Great as a side or appetizer, give them a try and enjoy!